Tomato and Quinoa

Sep 12, 2021

Nothing says back-to-school (whatever that means right now) like a Thermos of tomato soup and a side of Ritz crackers. It’s wholesome and so right. That’s why I wanted to bring back this home-run hit of soup club – it’s nostalgia and all the good things brewed in one cozy pot. It’s kind of the show pony of my soup recipes, representing the body of its recipe peers; I teach it a lot in classes. Last year, in fact, “Food and Wine” ran it along with an article I wrote about my friends to announce the launch of the “Soup Club” cookbook’s Kickstarter campaign. So may you slurp this favorite as a cheers from me to you, grateful as ever that we gather together around soup every week.

Serving Suggestions:

  • Serve it with a grilled cheese of your choice
  • Spoon some lebneh or Greek yogurt over top
  • Drizzle with olive oil, or add a tablespoon of butter as you reheat the soup, sounds weird but it’s not I promise
  • Stir in a tender green like baby spinach, baby kale or arugula

Show me how you serve it by emailing me your photo! Submissions are automatically entered to win a drawing for a Soup Club cookbook.

Yes, all this fun and love went into the recipe. That’s why it tastes so good.

Please let me know if your quinoa starts spelling out messages to you. I think there’s a pill for that.



virtual soup club member gallery

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